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Crispy Baked Parmesan Pork Chops

Crispy baked parmesan pork chops with a golden panko and parmesan crust that bakes crisp while keeping the center juicy. Season, coat with Dijon-mayo, then press crumbs firmly so the crust shatters with crunch when you cut through.
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Prep Time 10 minutes
Cook Time 20 minutes
rest 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops (3/4 inch thick)
  • 4 boneless pork chops (3/4 inch thick) Pat dry so the mustard-mayo layer and crust adhere well.
Dijon mustard
  • 2 tbsp Dijon mustard
mayonnaise
  • 1 tbsp mayonnaise
panko breadcrumbs
  • 1 cup panko breadcrumbs
parmesan cheese, grated
  • 0.5 cup parmesan cheese, grated Grate fresh for best flavor and melt.
garlic powder
  • 1 tsp garlic powder
Italian seasoning
  • 1 tsp Italian seasoning
salt and pepper to taste
  • 1 salt and pepper to taste Use to season both the pork chops and the crust mix.
Olive oil spray
  • 1 Olive oil spray Light spray helps the panko turn deeply golden.
Lemon wedges and fresh parsley for serving
  • 1 Lemon wedges and fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and coatings
  1. Preheat oven to 425°F and line a baking sheet with parchment. Keep the sheet ready so the crust goes on right before baking.
  2. Mix Dijon mustard and mayonnaise in a bowl. Stir until smooth and spreadable so it adheres evenly.
  3. Combine panko, parmesan, garlic powder, Italian seasoning, salt, and pepper in another bowl. Toss until the crumbs are evenly colored.
Coat and bake
  1. Season pork chops with salt and pepper. Make sure both sides are lightly but evenly seasoned.
  2. Spread the mustard-mayo mixture over both sides of each pork chop. Coat generously so the crust sticks when pressed.
  3. Press the panko-parmesan mixture firmly onto both sides of the pork chops. Press with your palm so the crust looks thick and well packed.
  4. Place pork chops on the baking sheet and spray lightly with olive oil. Arrange with space between them for crisping.
  5. Bake 18–20 minutes at 425°F until the crust is deep golden and pork reaches 145°F. Watch for a crisp, shatter-ready top with no pale patches.
Rest and serve
  1. Rest the pork chops 3 minutes after baking. The juices settle and the crust stays crisp rather than softening immediately.
  2. Serve with lemon wedges and fresh parsley. Finish with a squeeze of lemon for brightness against the crunchy parmesan crust.

Notes

For maximum crunch, press the panko-parmesan mixture firmly so it bonds to the mustard layer, and use a light olive oil spray rather than drenching. Refrigerate leftovers in an airtight container up to 3 days; reheat at 425°F until hot and the crust re-crispens. Freezing is not recommended because the crumb crust can soften when thawed. For a lower-fat option, swap mayonnaise for a light mayonnaise or plain Greek yogurt while keeping the mustard spread and firm pressing the same.